PENGARUH PERBENDAAN KOMPOSISI TEPUNG TAPIOKA TERHADAP KUALITAS BAKSO LELE

Abstract

Abstract
This research aimed to analyze the different affect of tapioca’s composition
which 15%, 25%, 35% to the quality of shape, colour, flavor, texture and the taste of
catfish bakso. The kind of this research is experimental using complete random
design with 1 factor which is the amount of tapioca’s with difference the composition
(15%, 25%, 35%) with 4 times repeat, that did in the Tata Boga Jurusan KK FT UNP
workshop in December 2012. The hypothesis shows that there is an affect of the used
of tapioca’s 15%, 25% and 35% to the catfish bakso quality. Tapioca’s composition
shows that the us of 15% tapioca’s give the better affect to the flavor, savory, and lele
taste dominantly. For the 25% tapioca’s give the better affect to all indicators. And
for the 35% tapioca’s give the better affect to the colour, chewy texture, smooth fiber
texture and for the hedonic test shows that bakso with 25% tapioca’s is mostly
favored.
Keywords : bakso, catfish, tapioca